In South Korea – where how much you drink can determine if you get a job, or people get kicked out of a bar for not drinking – staying sober is an even bigger challenge.
Having visited North Korea nearly 150 times, Simon Cockerell is well-versed in the cuisine of the hermit kingdom. His advice: try the sushi but avoid the clams cooked in gasoline.
South Korea can drink just about any other nation under the table—and its citizens turn to a spicy, meaty soup the next day to soothe their hangovers.
It’s a pretty fucked-up scenario when you think about the process, but so is the way most animals get slaughtered in the factory farming industry—we just eat them later.
In this cocktail, the milky, low-alcohol brew known as makgeolli meets soju, sour mix, and Korean fruit wine that’s made with raspberries.
We hung out with radiologist and distillery owner Peter Stroz at his 66 Gilead distillery in Prince Edward County and drank a lot of Canadian shochu.
“I always like to say, ‘Drink different, drink better,’” says Carolyn Kim of Yobo Soju. Considering that most soju promises the world's worst hangover, that's wise advice.
Whiskey and mint are here to save you from the sweltering summer heat. Plus, this julep has Japanese flair that makes it extra-special and extra-tasty.